Avocado Toast with Poached Egg and Grated Parmigiano Reggiano (for Two)

Finding an perfectly ripe avocado at a grocery in Taiwan is kind of like winning a lottery. Usually the avocados are either hard as rock, or mushy as mud. No way I would let this rare opportunity slips away.

Avocado toast with poached egg and grated Parmigiano Reggiano - 

Ingredients (for two)?

• 2 slices rye, sourdough, or other hearty wholesome bread
• 1 small ripe avocado
• 2 eggs
• Some vinegar (I used white wine vinegar)
• 1/4 teaspoon salt
• Some black pepper
• 2 lemon wedges
• Some Parmigiano Reggiano
• Some sale flakes (optional)

How?

Toast the bread slices in the oven till slightly crunchy on the edges.

Halve the avocado and remove the pit. Scoop out the avocado flesh to a bowl and mash it together with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and some lemon juice.

Meanwhile poach two eggs. Remember to add a few splashes of vinegar to the water to help the egg better coagulate. Once ready, carefully scoop out the poached eggs and drain the liquid, a slotted spoon will do.

Spread the avocado mixture to the bread slices. Sprinkle some black pepper, perhaps some salt flakes if a saltier taste is preferred. 

Top each bread slice with one poached egg. Grate some Parmigiano Reggiano all over. 

Serve with fruit or fresh juice on the side to make it a perfect breakfast combo.

Enjoy the runny yolk.


Other sandwich recipes:

• Peanut butter and jelly sandwich 2.0
• Pesto sauce and rotisserie chicken focaccia sandwich (freeze the pesto sauce for future recipes)
• Relaxing morning: smoked salmon and soft scrambled eggs croissant sandwich
• Grilled rye bread sandwich with peanut butter, fig preserves, and Gouda
• Weekend brunch? Try rotisserie chicken with kiwi salsa ciabatta sandwich
• Open faced sandwich with mayonnaise shrimp and avocado
• Grilled cheese with homemade salsa
• Japanese style corn and ham sandwich
• Japanese egg salad sandwich topped with smoked salmon (tamago sando)